Preparation Time : 30 minutes
Cooking Time : 10 minutes or if in microwave 30 – 40 seconds +
20- 30 minutes to set the layers in the freezer .
Serving : 5-6 members
Description
Guava and mango layered pudding . A pudding that I made inspired by a set of pink and yellow candles that I had at home . I just fell in love with the colour combination and decided to make a pudding with the same colours . Having loads of mangos and guavas from our farm that made it easy for me to experiment these colourful adventure as well . Started of by pureeing the fruits with sugar , strained and tasted . It was just like fruit juice . So to add more smoothness and texture I added cream . The guava mixture looked plain and me wanting a pink colour added a few drops of pink food colour and it was perfect .mixed the purées with gelatine to set and started of layering the seasonal freshness , watching it transform into something beautiful . In between I was stuck with power shut down . Not knowing what to do .. as once the gelatine is Mixed with fruit purée , it tends to set . Immediately filled a bowl full of ice cubes with rock salt and placed the pudding glasses in between them and layered these puddings and set them . It’s a blessing to be born as an Indian as you get to master yourself to adapt and survive in what ever the situation demands and still manage to execute well . Served it to my maternal uncle Shanu mama , who really enjoyed saying this is a class apart dessert . To me , it was a lesson learnt that channelling creativity is an endless opportunity to reinvent .
Ingredients
Ingredients | Quantity |
|---|---|
| Guava purée | 3 cups |
| Mango pulp | 3 cups |
| Gelatine | 6 tablespoons |
| Sugar | to taste |
| Cream | 1 cup |
| Pink or red food colour | few drops ( optional ) |
Method
Soak gelatine in 1/2 cup water to bloom
- Grind 2 chopped ripe guavas with little water and sugar to taste to a smooth paste . Strain . Mix 1/2 cup cream to the strained guava puree and blend again .
- Taste and adjust the sweetness . Add a few drops of pink food colour or red food colour just a drop to get a pink colour . Mix well and set aside .
- Grind 2 chopped ripe mangos along with sugar to taste and little water to a smooth paste . Add remaining 1/2 cup cream and mix well . Taste and adjust sweetness and set aside .
- Double boil by heating a large vessel with water over flame . Place the bloomed gelatine containing smaller bowl over the large bowl of hot water and dissolve the gelatine to a liquid form or just microwave for 30 -40 seconds until the gelatine has dissolved well .
- Cool to room temperature making sure the gelatine does not set again . Divide the gelatine mixture equally into two portions . Add one half of the gelatine mix to the guava purée and the other half to the mango purée .
- Take a tall glass and pour 5 tablespoons of guava purée into each glass and place in the freezer to set . Takes about 5 minutes . Remove pour 5 tablespoons of mango purée over the set guava layer and place in the freezer for 5 minutes to set .
- Repeat the same by layering alternatively with both the fruit purées and set until the top of the glass . Make sure the remaining fruit purée does not set by the time you finish layering the tall glass alternatively .
- Place all the set glasses in the freezer for 1/2 an hour . Remove and place in the refrigerator and serve chill .
Nots
You can use any fruit of the season and do the same
